Maple Walnut Pumpkin Pie (the best EVER)

Maple Walnut Pumpkin Pie

***Susan's Note: I first tried this in Fall 2007. I haven't found a better pumpkin pie recipe. It's amazing.


INGREDIENTS
Crust
1 Pillsbury® refrigerated pie crust (from 15-oz box), softened as directed on box
Filling
1 can (15 oz) pumpkin (not pumpkin pie mix)
1 can (14 oz) sweetened condensed milk (not evaporated)
2 eggs
2 tablespoons real maple syrup or maple-flavored syrup
1 1/2 teaspoons pumpkin pie spice
Streusel
1/4 cup packed brown sugar
1/4 cup finely chopped walnuts
2 tablespoons all-purpose flour
2 tablespoons cold butter or margarine
Topping
1 cup whipping cream
2 tablespoons packed brown sugar
Chopped walnuts, if desired


DIRECTIONS
1. Heat oven to 425°F. Place pie crust in 9-inch glass pie plate as directed on box for One-Crust Filled Pie. In large bowl, beat filling ingredients with electric mixer on medium speed until smooth. Pour into crust-lined pan. Bake 10 minutes.
2. Meanwhile, in small bowl, mix 1/4 cup brown sugar, the chopped walnuts and flour; cut in butter until crumbly. Set aside.
3. Reduce oven temperature to 350°F. Sprinkle streusel over pie. Cover crust edge with 3-inch-wide strips of foil to prevent excessive browning.
4. Bake 30 to 35 minutes longer or until knife inserted 1 inch from edge comes out clean. Cool completely, about 2 hours. Serve or refrigerate until serving time.
5. To serve, in medium bowl, beat whipping cream and 2 tablespoons brown sugar with electric mixer on medium-high speed until soft peaks form. Serve pie with whipped cream; garnish with chopped walnuts. Store in refrigerator.




Here's another recipe for a good pumpkin pie with NO BAKING involved:
Streusel Topped Pumpkin Pie


1. 1 1/4 cups cold milk
2. 1 cup canned pumpkin
3. 2 pkg. (4 serving size) JELL-O Cheesecake Flavor Instant Pudding & Pie Filling
4. 1 teaspoon pumpkin pie spice
5. 1 (8 ounce) tub COOL WHIP Whipped Topping, thawed, divided
6. 1 (6 ounce) HONEY MAID Graham Pie Crust
7. 1/4 cup chopped PLANTERS Walnuts
8. 2 tablespoons brown sugar
9. 1 teaspoon butter or margarine

Nutrition Info

Per Serving

* Calories: 368 kcal
* Carbohydrates: 46 g
* Dietary Fiber: 2 g
* Fat: 18 g
* Protein: 5 g
* Sugars: 35 g

2. Cooking Directions

1. Add milk to pumpkin in large bowl; stir with wire whisk until well blended. Add pudding mixes and spice. Beat 2 minutes or until well blended. (Mixture will be thick.) Gently stir in half of the whipped topping. Spoon into pie crust.
2. Refrigerate 4 hours or until set. Meanwhile, place walnuts, brown sugar and butter in small microwavable bowl. Microwave on HIGH 1 to 1-1/2 minutes or until hot bubbly, stirring after 1 minute. Cool.
3. Sprinkle walnut mixture over pie just before serving. Top each serving with a dollop of the remaining whipped topping.

Yield: 8 servings